Set out 3 separate flat bottom bowls or baking dishes. Add the flour and ½ tsp salt and pepper to one dish. Add eggs and water to another dish, scramble to combine. In the third dish add in both bread crumbs, grated cheese, oregano and ½ tsp of salt and pepper.

Prepare a large sheet pan or baking pan with parchment, cooking spray or a silpat. Working in small batches first coat vegetables or ravioli in flour. Then move to egg and thoroughly coat. Finally transfer items into breadcrumb mixture. Press down lightly to ensure a thick coating of breadcrumbs sticks to the vegetables or ravioli.

Place on sheet pan - there's no need to leave much room between the vegetables. Lightly spray with olive oil or non fat cooking spray.

Bake at 425 for about 20-25 minutes. As many oven temperatures differ, monitor vegetables to make sure they do not burn. Vegetables should turn golden brown and the breadcrumbs toasted and crunchy.